Baked Blueberry Zucchini Donuts with White Chocolate Drizzle

• Vegetarian

• Produce

  • 3/4 cup Blueberries, fresh or frozen
  • 1 cup Zucchini

• Refrigerated

  • 1 Egg
  • 1/2 cup Vanilla almond milk, unsweetened

• Condiments

  • 1/4 cup Maple syrup

• Baking & Spices

  • 1/2 tsp Almond extract
  • 1 1/2 tsp Baking powder
  • 2 tbsp Coconut oil or avocado oil
  • 1/2 tsp Salt
  • 2 oz White chocolate bar, high-quality
  • 1 1/2 cups Whole wheat pastry flour

• Oils & Vinegars

  • 1 tsp Coconut oil

Found on ambitiouskitchen.com

Description

Ingredients

• 1 1/2 cups of whole wheat pastry flour
• 1 1/2 teaspoons baking powder
• 1/2 tsp salt
• 1 cup shredded zucchini unpeeled, squeezed well of all moisture
• 1 egg
• 1/4 cup maple syrup (honey will also work)
• 1/2 teaspoons almond extract
• 2 tablespoons coconut oil or avocado oil
• 1/2 cup unsweetened vanilla almond milk (any milk will work)
• 3/4 cup fresh or frozen blueberries
• For the white chocolate glaze
• 2 oz high-quality white chocolate bar
• 1 teaspoon coconut oil

Directions

• Preheat oven to 350°F. Generously spray a donut pan with nonstick cooking spray.
• In a large bowl, combine flour, baking powder and salt; stir well with a whisk.
• In a separate bowl mix together all wet ingredients: shredded zucchini, egg, maple syrup, almond extract, coconut oil and almond milk. Combine wet ingredients with dry ingredients mix until just combined. Fold in blueberries. Spoon the batter into donut pan, filling almost to the top. Bake at 350 for about 13-17 minutes or until wooden toothpick inserted in the center comes out clean. Turn donuts on a wire rack and cool completely.
• To make the white chocolate drizzle: Place a saucepan over low heat and add in white chocolate and coconut oil. Stir until melted then remove from heat and drizzle on donuts. Makes 9 donuts.

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